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Lijit 3

December 26, 2012

Recipe: Tofu with Napa Cabbage and Ajvar Paste

This is going to smack dreadfully of "fusion" to you, or maybe it won't. It wasn't intended that way, I can promise you that. You see, I really kind of enjoyed the creativity that went along with my farm share this summer. I decided that I was going to carry it over at least partly into the winter by only doing partial menus. Some of my menus are planned with specific recipes, often from specific sources. Other parts consist of "vegetable thing." This gives me flexibility. I can choose whatever looks good and seasonal, or seasonal and cheap, or bright and shiny. I try to stick with seasonal and cheap but I'll admit that I slip up now and again. At any rate, I picked up the napa cabbage as part of the " good and seasonal and cheap" plan. I had a jar of ajvar paste in the fridge.

It wound up tasting a lot like a very mild kim chi.

This wasn't my plan, but it wasn't bad. My daughter has gotten it into her head, I'm not sure where from but I have my suspicions, that she doesn't like spicy foods. The milder flavor allowed her to enjoy this dish, and of course she loves tofu. (Seriously, the kid loves tofu. And edamame. She just loves soy.) I liked it well enough, and my husband enjoyed it too even though he is not tofu's biggest fan. Like all of the tofu dishes I've posted so far, this is a really good weeknight dish for when you're in a rush. It's also plenty filling without being high-fat or high-calorie, so that's something for those of you who are thinking of such things these days. (That's most of us.)